Pomegranate and Pistachio Ice Cream

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Juice from 4-6 large pomegranates to make 1 cup pomegranate syrup* or 2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1 large pomegranate
1¼ cups heavy whipping cream
1¼ cups half-and-half or light cream
1/8 teaspoon salt
Few drops of red food coloring (optional)
3/4 cup chopped shelled pistachios
Pomegranate Syrup*


1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Pour into a sieve and put the arils in a separate bowl.

2. In a bowl stir together cream, half-and-half, 3/4 cup of pomegranate syrup* and salt.

3. Stir in food coloring to tint ice cream pink, if desired.

4. Pour into can of ice cream maker.** Process ice cream according to manufacturer's directions. Meanwhile, place a large bowl in the freezer.

5. Transfer ice cream to the chilled bowl; stir in pistachios and reserved arils. Transfer ice cream to a freezer container, leaving 1/2 inch airspace at the top for expansion; cover tightly. Freeze at least 2-4 hours.

6. At serving time, drizzle each serving with some of the remaining POM Syrup.

*To prepare Pomegranate Syrup, cut 4-6 Pomegranates in half and juice using a citrus reamer or juicer to measure 2 cups, or use 2 cups of POM Wonderful 100% Pomegranate Juice. Combine juice and 1 1/2 cups of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1 cup, stirring frequently.

**Freezer Method: If not using a commercial ice cream maker, pour mixture into a shallow baking pan. Cover and freeze several hours or until nearly firm. Break up frozen mixture with a fork. Working with half of the mixture at a time, turn into a blender or food processor; process until fluffy. Immediately return mixture back to pan; cover and freeze until firm.


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